Vegetable Biryani (Dum Subz Biryani)




15 min


25-30 min

This delicious Biryani (spiced rice dish) is the perfect main meal and a classic Indian restaurant favourite. ”Dum” refers to a slow cooking method where the ingredients are placed in a pot that is tightly sealed with dough, preventing the steam from escaping. The steam helps the spices infuse the rice, creating a wonderful aromatic flavour.


  • 2 cups basmati rice
  • 4 tbsp oil, divided
  • 2 medium onions, sliced
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 1 green chilli, finely chopped
  • 2” root ginger, peeled and thinly sliced
  • 4 tbsp Patak’s® Tikka Masala Spice Paste, divided
  • 2 ripe tomatoes, chopped
  • 2 tbsp yogurt
  • ⅓ cup baby carrots, halved lengthwise
  • ⅓ cup baby corn, halved lengthwise
  • ⅓ cup asparagus tips, halved lengthwise
  • ½ cup button mushrooms, chopped
  • ¾ cup fresh assorted exotic mushrooms, sliced
  • 3 tbsp fresh coriander, chopped and divided
  • 2 tbsp fresh mint, chopped and divided
  • ¼ cup mixed dried mushrooms
  • 1” piece of cinnamon stick
  • 5 green cardamom pods
  • 2 bay leaves
  • Pinch of saffron strands
  • 2 tbsp unsalted cashew nuts, halved
  • 2 tbsp sultanas


  • 1 cup whole wheat flour
  • 1 tsp salt
  • Water


  1. Preheat the oven at 400°F (205°C).
  2. Rinse and drain the rice. In a pan, heat the oil and fry the onions until golden brown.
  3. Remove from the pan and drain on absorbent paper.
  4. In the same oil, sauté the red onion for 5 min.
  5. Add the garlic, green chili and ginger, and cook for 1 min.
  6. Add 3 tbsp of Patak’s® Tikka Masala Spice Paste and cook 2 min.
  7. Stir in the tomatoes and cook for 4 min.
  8. Add the yogurt and cook for 2 min.
  9. Add the baby carrots, baby corn, asparagus tips, button and exotic mushrooms.
  10. If the mixture is too thick, add a little water.
  11. Simmer for 1 min and remove from heat.
  12. Add 1 tbsp of coriander and 1 tbsp of mint.
  13. Season to taste and set aside.
  14. Meanwhile, to prepare the rice, put the rice in a large pan with the dried mushrooms, cinnamon stick, green cardamom pods, bay leaves, saffron and 1 tbsp of Patak’s® Tikka Masala Spice Paste. Cover the rice with boiling water and bring to a boil. Simmer for 8 min or until the rice is just tender, but with a little bite. Drain and discard the whole spices.
  15. Grease a casserole dish (or other ovenproof dish) with 1 tbsp of oil and add a layer of rice.
  16. Sprinkle some coriander, mint, ginger, cashew nuts and sultanas.
  17. Add a layer of the vegetable masala and then sprinkle more coriander and mint.
  18. Repeat the layering until all the rice and vegetable masala has been used.
  19. Finish with a sprinkle of coriander, mint, cashew nuts and sultanas, topped with the fried sliced onions.

Dough seal:

  1. In a bowl, mix the whole wheat flour, salt and some water to form a dough.
  2. Shape into a long roll and press it along the edge of the dish.
  3. Place the lid firmly on top and heat on medium heat on the rack for 2 min (to start the steam cooking process).
  4. Bake in preheated oven for 20 min.
  5. Remove from oven and let sit for 5 min before breaking the dough seal.